Easy, Cheesy Pasta (better known as “Giambots” in our house!)
EASY CHEESY PASTA
Gravy ~~ ( otherwise known as “sauce” ): home-made, preferably, but store-bought is okay if you like it
Pasta: any kind of macaroni is fine, but best to use: fettucini or egg
noodles; elbows are great, too; shells would be good, too
Mozzarella cheese: 1lb. for every pound of pasta, sliced thin, shredded or grated
Ricotta Cheese or Cottage Cheese: 1lb. for every pound of pasta
Eggs: 1 large egg for every 1 lb. of ricotta
Fresh parsley flakes, chopped
Salt and black pepper, to taste
Add the eggs, salt & pepper, parsley, and a small handful of grated
cheese to the ricotta
Cook the pasta until almost done.
Put some gravy in the bottom of lasagna pan to coat bottom. Add pasta
and a little more gravy; just to coat the pasta. Then stir in the
ricotta mixture. Mix well. Then add the mozzarella and a handful of
grated cheese and stir again. See how it looks. You may want to add a little more gravy or you may want to put a layer of
mozzarella on top to melt and brown a little. It’s all up to how you like to eat it.
Then bake in the 350 degree oven for about 30-45 minutes. It should
be bubbly and the cheese nicely melted.